Tag: egg free

Can cookies be healthy? { Recipe for vegan, gluten-free​ chocolate chip cookies)

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Can cookies be Healthy?

 

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Gluten free, vegan chocolate chip protein cookies

 

 

I am a big fan of moderation.  If you want the cookie, well then eat the cookie.  But what if you want a cookie every single day? If that is the case then it might be helpful to have a healthier alternative.

Something that:

  • Can help take the edge off a craving.
  • Something bite-sized.
  • With a little healthy fat.
  • And a little punch of protein.

These tasty morsels fit the bill.

 

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Double chocolate protein cookies

 

Keep in mind, these cookies are tiny. That is by design.  The goal was something to help take the edge off those cookie cravings.  Not a full-on indulgence.  Got make the real thing for that.

The only knock on these tender morsels, is they do not keep. I do not advise doubling the recipe and making a big batch. Since they are made with protein powder they tend to dry out after about 24 hours.

These babies are tender and cake-like straight out of the oven.

Now I made these in the food processor, but you do not have to.  A hand mixer will work just fine.  And if you want to skip your arm workout this week, you can probably stir by hand even.

However, have you ever baked with a four-year-old? If so, then you know the drama of when they can’t keep the hand mixer deep enough in the bowl and you find yourself scraping the dough off the ceiling.  (true story!) The food processor contains the mess for you! (So if you happen to be cooking with kids, give it a try.  It helps with clean up! And they love pressing the button. )

So, can cookies they be healthy?  Well… let’s just go for healthier.  If the cookies never even make it into the oven and you eat the whole bowl of dough while standing in your kitchen, well then no.  You would have been better off eating ONE the real thing.

But just one tidbit has only 83 calories with 4 grams of protein.  If you just need a little something then these guys are for you!

Alright, enough chatter lets get to it.

 

Healthier Vegan, Gluten Free Mini chocolate chip cookies

 

¼ cup almond flour

2 Tb Brown Rice Flour

2 Tb coconut oil, melted

2 Tb honey

2 tsp natural peanut butter

1/2 cup Garden of Life Vegan Vanilla protein powder

1 tsp baking soda

¼ unsweetened cashew milk (or milk of choice)

2 Tb mini chocolate chips (I used Enjoy life Vegan chips)

 

  • Preheat oven to 350.
  • Line baking sheet with parchment
  • Add all ingredients Except the chocolate chips to the bowl of the processor.
  • Mix until thoroughly mixed.
  • Fold in mini chocolate chips (I imagine pecans or walnuts would be great too!),
  • Scoop out one heaping tablespoon and roll into a ball. The dough will not be normal cookie dough. You will have to form it into a ball.
  • Then gently press into the middle to make a cookie like shape.
  • Bake for 6-8 minutes until the edges are just set. They won’t look done.
  • Move to a cooling rack to cool.
  • Enjoy!

**to make the double chocolate ones add 2 Tb Cacao powder.  You may need a splash of more milk.

Makes 12 bite-sized cookies.

Each cookie has 83 calories 5 grams fat, 7 grams carbs, 4 grams protein

gluten free, vegan

 

 

 

Deconstructed Taco Salad Bowl with an Avocado Lime Dressing (Dairy Free, Wheat Free, Egg Free, Paleo Friendly)

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Let’s get straight to the point; tacos are delicious. The problem with tacos is not only can they can be calorically dense but they also tend to be lacking in the vegetable department.  One way to combat this: turn your tacos into a deconstructed taco salad bowl.

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Taco salad bowl with a dairy free and egg free avocado lime dressing.

Even with the bowls, however, you have to watch those toppings. Sour cream, cheddar cheese, avocado and the deep fried shell all add up fast.

Here are a few ways you can lighten up your taco bowl:

  • Replace deep fried high fat shell with homemade chips (if paleo, replace with plantain chips.)
  • Replace multiple high fat toppings with an avocado-lime dressing.
  • Replace high sodium taco seasoning with homemade.
  • And add in lots of veggies.
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Homemade tortilla chips have less fat and carbs then store bought chips.

To assemble your bowls, just fill with whatever veggies you have in your fridge.  I like a mix of romaine and spinach. Then I throw in some tomatoes, cucumber, sugar snap peas (for that crunch!), bell peppers, green onions.  Add meat of your choice. I used ground beef for this one, but flank steak or chicken breast with some tex mex seasoning goes great (Check out my tex mex seasoning on Instagram here). Drizzle some avocado lime dressing over it, maybe a little pico de gallo or salsa and grab a handful of homemade chips. And there you have it, a healthier more satisfying version of your standard taco.

Recipes

For the chips:

Corn tortillas

Spray coconut oil

Salt

  1. Preheat oven to 350.
  2. Cut tortillas into triangles or strips
  3. Spritz with oil and sprinkle with salt.
  4. Cook for 8-10 mins.  Keep an eye on them, they can burn quickly.

 

Taco Meat:

2 pounds extra lean ground beef or turkey.

½ onion finely diced.

3 garlic cloves

1 Tb cumin

2 tsp chili powder

2 tsp paprika

1 tsp oregano

2 tb tomato paste

1 cup tomato sauce

  1. In a large, deep sided skillet brown the meat. Breaking it up into small pieces. Add onion garlic and seasonings. Cook till onion is soft and translucent.
  2. Cover and cook on med low for 1/2 hour. Taste and add salt and spices as needed. (This recipe is kid friendly so it is very mild.)

 

For the Avocado lime dressing:

1/3 cup nondairy plain unsweetened creamer (I used the Nutpod brand, but you can replace with a mixture of coconut milk and nut milk.)

1 avocado

1 bunch of cilantro

1/2 tsp salt

2 cloves garlic

2 scallions

1 tb olive oil

juice from 1 lime.

  1. Throw everything into the blender and blend till nice and creamy.  You may need to add a few tablespoons water to thin it out to desired consistency.

 

 

 

 

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